Copycat General Tso Chicken

P.F. Chang's General Tso Chicken

INGREDIENTS
Sauce

• 1/2 cup cornstarch
• 1/4 cup water
• 1 1/2 tsp minced fresh garlic
• 1 1/2 tsp minced fresh ginger
• 3/4 cup sugar
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup dry sherry or white wine (I used white wine)
• 1 can condensed chicken broth

Meat

• 3lbs boneless, skinless chicken breast, cut into chunks
• 1/4 cup soy sauce
• 1 – 2 TBSP chili pepper flakes, to taste
• 1 egg, beaten
• 1 cup cornstarch
• 2 quarts vegetable oil
• 2 cups sliced scallions

INSTRUCTIONS
Sauce

• Put everything in a quart jar with a lid and shake it up, then put in the fridge. Shake it up again when you are ready to use it.

Meat

• In a large bowl, mix together the chicken, soy sauce, and chili peppers. Stir in the egg. Add the cornstarch and mix until all the chicken pieces are well coated.
• Heat the deep-frying oil to 350°F in a large pot. Cover a large platter with a few layers of paper towels.
• Deep-fry 7 or 8 chicken pieces at a time until crispy. Drain on paper towels. Repeat until all the chicken chunks are fried.
• Shake the sauce to recombine, then pour it into the wok. Cook until thick.
  • TIP:  If it gets too thick, add water until it’s the right consistency.
• Add the chicken to the sauce and cook until everything is hot and bubbly.